ABSORPTION OF WATER BY GLUTEN OF WHEATS. 129 
Gluten consists of glutenin = 9:21 
gliadin = 6°45 
or glutenin = 59 per cent. in the gluten. 
gliadin = 41 Peale ica 
Australian Poulard. 
Strength = 45-4 
{ wet = 
(dry = 12:97 
The gluten of this wheat is very soft, inelastic, very adhesive, 
non-coherent. 
Gluten 
Gluten consists of glutenin = 8°32 
gliadin = 4°65 
or glutenin = 64-1 per cent. in the gluten. 
gliadin = 35:9 ” ” ” 
These four wheats are typical of four different families of grain, 
and being all high in gluten content it was anticipated that any 
differences in the nature of the glutens would be exaggerated. The 
two first are good bread wheats; Hornblende being a hard Fife 
wheat, similar to that grown and milled in the United States. 
Toby being of similar character to the best class of wheat grown 
in New South Wales. Both these wheats give strong flour, the 
glutens are elastic and non-adhesive, and it will be seen that in 
both cases the insoluble proteid, glutenin, preponderates. Triti- 
cum Polonicum is not, strictly speaking, a bread wheat, but belongs 
to the class known as Durum wheats, which are extensively 
cultivated for macaroni, on account of their high gluten content. 
Australian Poulard is one of the Poulards which are also not liked 
for bread making on account of the weakness and bad colour of 
the flour. These latter wheats it will be seen yield a compara- 
tively weak flour, the gluten being sticky and inelastic, and the 
gliadin comparatively high. : 
A further batch of wheats was next examined which had been 
ested in the previous year, 1895, in order to ascertain if the 
differences observed in the gluten content and strength of these es 
I—June 8, 1996, 
